Egypt: Ful Medames
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Cook canned fava beans with their liquid for 10 minutes over medoum heat.
In a bowl, combine garlic, salt, and lemon juice.
Remove hot fava beans and liquid from pot into a bowl.
Pound the fava beans with a pestle until half of them are mashed.
Add the lemon dressing and cumin to the fava beans, then stir.
Pour fava beans into serving bowl, add chili powder, chopped tomatoes, parsley and drizzle with olive oil.
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Italy: Insalata Caprese
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